flanken so soft as never before

The Akashiyaki I had at a restaurant in Osaka was delicious, so I tried re-creating it at home.The batter is very liquid, so it may be hard to cook the Akashiyaki unless you're used to it. The key is to turn them over carefully with chopsticks.Cook over high heat and work quickly. Don't try to turn them over 180 degrees; turn them 90 degrees first.Turn the bonito flakes left over from making the dashi stock into furikake! See. Recipe by Cooking S Papa

I wanted to eat a delicious pizza, so I thought of this recipe.To preserve the temperature and humidity during the rising, place it in an unplugged microwave. Leave it for 1 hour and it should rise to three times its original size. It will rise better if the room is warm. I used 4 types of cheese and topped each quarter of the pizza with a different type. Recipe by Mikidon mama

I love Kansai-style sukiyaki.If you make beef bowls this way, they always turn out delicious.Stir the meat and sugar while cooking, so the flavor stays put and the meat is tender.In our house, we use inexpensive beef. It's best to use thinly cut slices with lots of fat. Recipe by Komomomomo

Once you make these the first time you will NEVER buy again. Cheap and easy to make and freeze and so much better that store bought. ENJOY :)

My husband criticized my hamburgers as too hard. I was a bit frustrated by this, so I decided to aim for the ultimate softness . It would be great if your husband gets excited like mine does now when he sees the hamburgers in his bento .Shown in the photo is double portions for my bento stock . The sauce tastes really delicious on top of omurice.It cooks through when stewing, so brown the patties on both sides in the oven to cook the burgers, and it'll result in soft burgers .They are really fluffy. Recipe by Hani-*hani-

I wanted to eat a fluffy and chewy American type pizza like the pizza from the Costco food court. Once I made pizza dough using soy milk and it was chewy and delicious. So based on that, I came up with this recipe after several experiments.According to my family, this pizza dough is the best one ever.Proof temperature was 28℃.Be sure to not let the dough dry out.By preheating the baking tray, it helps making the dough more fluffy and the bottom side well-baked and crispy.The standard baking time is 9~10 minutes for pizza with a few toppings like with Margherita-style pizzas, and 10~12 minutes for pizzas with a lot of toppings. For 3 pies, each 25~30 cm [11.8 in] in diameter. Recipe by Homard Ebiko

I had half of a nagaimo yam and cabbage that had been sitting in my fridge for a long time. Basically, I could use just these ingredients for a late-night snack; it is simple and light, and is really filling! This is the perfect recipe. More than anything, I can't get enough of the fluffiness.A sign that it has finished cooking is that it will plump up all over. It is soft and fluffy when it is done cooking . It will still be soft, so please take care when transferring to a plate. The tempura flour has eggs mixed into it, so this is great for holding everything together. Simple is best instead of preparing everything! For about 15 cm [5.9 in]-diamater okonomiyaki pancake. Recipe by Shinyori-na

I used to make shiratama dango with vegetable purees for my kids' snacks. I decided to use tofu when I wanted to make a white version of them. I make this dish often because the color comes out nicely and I also learned that it does not harden very easily.If you have leftover shiratama dango, freeze them to save for nabe (hot pot dishes) or miso soups. They're fluffy and delicious. Recipe by Catherine@fukuoka

My homemade bread was always my family's favorite, until one day they started liking a store-bought bread . So I came up with this recipe to get them back on my side!When gently deflating the dough during Step 3, do it gently and carefully to get very smooth bread! Recipe by Kopan

I'm thinking of adding a sauce for this. If you have any ideas let me know!

After a lot of trial and error in the pursuit of fluffy soft bread, this is the recipe I'm finally satisfied with!I used a 9 x 9.5 x 19.5cm bread pan with a lid (a Pullman bread pan).If you have a square bread pan, don't divide the dough into two pieces; just handle it as one piece of dough, and follow the steps in the recipe.It's also delicious with milk used instead of water. Recipe by EnjoyKitchen

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